Directions

1. In a medium bowl, combine mayonnaise, Greek yogurt, parsley, mustard, vinegar, caraway seeds and salt. Add cabbage, carrot and sauerkraut. Toss to combine.
2. In a medium skillet over medium heat, add the oil. Add the corned beef and cook until golden brown, approximately 7-9 minutes, stirring occasionally. Add the beer and stir, cooking until the beer is evaporated, about 2-4 minutes. Transfer the corned beef to a plate and wipe out the skillet.
3. In same skillet over medium heat, toast one side of a tortilla until lightly golden, approximately 1-2 minutes. Flip the tortilla and sprinkle the toasted side with 1/8 of the cheese. Continue to toast the tortilla until cheese is melted, around 2-3 minutes. Repeat with remaining tortillas and cheese. If your skillet can fit more than one tortilla, you can toast multiple at a time – just make sure they do not overlap.
4. Arrange the tortillas on a platter. Fill each tortilla with the corned beef and slaw, dividing equally. Top with sliced jalapeños, if desired.
5. Note: You can double the dressing mixture and reserve half to top the finished tacos, if desired.